From the USANA Test Kitchen: Sweet and Sour Tofu

Written by on January 7, 2016 in From the USANA Test Kitchen with 2 Comments

I have a confession to make; I’ve never had tofu. As a formerly picky eater, it always kind of scared me.

In an effort to cook new foods this year — which isn’t really a goal or resolution, just something I want to do on occasion — I figured why not start off 2016 with something I haven’t had before? Honestly, tofu doesn’t really taste bad; in fact, it doesn’t really taste like anything.

Whether you’re trying to eat better, cut back on meat or try new foods, this sweet and sour tofu recipe is a great starting point. It’s a modified version of my mom’s sweet and sour chicken recipe, which I grew up eating.

The sweet and sour sauce tastes so good it completely overpowers the tofu. By crisping the tofu first, it gives it a chicken-like texture. Basically, you can’t tell that it’s healthy — or vegan.

Sweet and Sour Tofu3

Serve sweet and sour tofu over rice.

Sweet and Sour Tofu (serves 4)

Ingredients:

Coat tofu in corn starch and cook in coconut oil to make it crispy.

Coat tofu in corn starch and cook in coconut oil to make it crispy.

  • 1 package extra firm tofu
  • 1/3 cup + 3 Tbsp. cornstarch
  • 2 Tbsp. coconut oil*
  • 1 can pineapple chunks
  • 2 large bell peppers cut into pieces
  • 1/2 cup pineapple juice (reserved from can)
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. soy sauce
  • 1/3 cup agave nectar

Directions:

  1. Drain tofu completely and cut into chunks. Combine 1/3 cup cornstarch and tofu chunks in a large Ziploc bag and toss to coat evenly.
  2. Heat coconut oil in a large skillet over medium heat. Cook the tofu in batches until crispy and heated through on all sides. Drain on paper towel-lined plate and set aside.
  3. Place pineapple chunks and bell pepper pieces into the skillet. Cover and simmer on medium heat for five minutes.
  4. Whisk together pineapple juice, apple cider vinegar, soy sauce, agave nectar, and remaining cornstarch. Add to skillet and stir until smooth and thickened.
  5. Return tofu to the skillet and stir everything together to heat through.
  6. Serve with steamed brown rice and broccoli.

*Note:

Coconut oil starts to smoke above 350 degrees. I didn’t know this and my house quickly filled with smoke while cooking. You can substitute peanut oil for coconut oil since it has a higher smoking temperature.

Nutrition information (per serving)

  • 290 calories
  • 12 g fat
  • 38 g carbs
  • 3.8 g fiber
  • 30 g sugar
  • 11 g protein

We’re proud to bring you the freshest content on the web! Follow USANA on Twitter, like our USANA Facebook page and enjoy the latest videos on the official USANA YouTube channel.

USANA True Health FoundationLearn what USANA is doing to make the world a better place.

The future of personalized health and nutrition is now available with USANA’s True Health Assessment.

comments

Tags: , , , ,

Missy Bird

About the Author

About the Author: Missy Bird is USANA's internal communications coordinator and is obsessed with her two miniature Dachshunds. .

Subscribe

Thanks for reading! Now take a moment to fill out the form below so you can keep reading our super awesome content in the form of a weekly newsletter? And don’t worry, this isn’t like those annoying click bait messages that fill up your spam inbox all day. Only the best content, only once a week. The time to subscribe is now.

Subscribe via RSS Feed Connect on Instagram Connect on Pinterest Connect on Google Plus Connect on Flickr Join Our LinkedIn Company Connect on YouTube

2 Reader Comments

Trackback URL Comments RSS Feed

  1. Sarah Flinn Sarah Flinn says:

    I’m excited to try this out. Thanks for sharing the recipe, Missy!

  2. Lindsey says:

    This looks and sounds delish! Love the combo of pineapple & bell peppers, thanks for sharing!

Leave a Reply

Your email address will not be published. Required fields are marked *


Top